Tapioca with Muscovado
Quick to prepare, it surprises and delights your palate …
Ingredients:
(serves 4)
2 glasses of organic soy milk
½ cup of tapioca pearls
1 organic orange zest
the juice of one small otganic lemon
½ cup of Muscovado sugar
grated dark chocolate
Method:
Cook the tapioca for about 10 minutesin the soy milk, stirring frequently with a wooden spoon, to prevent it sticking to the bottom of the pot.
Remove from heat and add Muscovado sugar.
Muscovado is a very dark sugar. It has a characteristic taste of caramel with a hint of licorice. It’s cane sugar, which hasn’t undergone any processing and retains all the minerals, vitamins, amino acids. It is not crystallized and still retains moisture, making it easy to agglomerate. To dissolve it, just crush it.
Stir again two minutes, putting the pot on the heat (low).
Remove from heat and stir, add the lemon juice and the grated orange peel.
Distribute it into the cups and sprinkle with chocolate flakes.
Leave in the fridge an hour before serving.
The taste is surprising, as it’s sweet and slightly sour …
Chef: Evelyne from VeganBlog
Well… it’s a sign of destiny! I just wanted to but some tapioca pearls, but I’ve got no idea how to cook them, I was just curioous…but I’ve got everything else in my pantry, therefore I absolutely have to try this!
Never tried tapioca, while I used Muscovado quite often.. I’ll try iy, I’m pretty curious about tapioca